Description
The grapes are picked and selected during the first and the second week of October. It’s immediately pressed and put in steel tanks where indigenous yeasts naturally start the fermentation after 24h.
For the next 15 days they’re kept with their skins and pumping-overs are performed. After the fermentation is completed, the wine is moved to a stainless-steel tank where it’s left for 6 months.
In April, after the Amarone is racked off, the Valpolicella Classico is put with the skins of Amarone where a second fermentation begins which will last 15 days. During this time several pumping-overs and skins submersions are performed until this second fermentation is also completed. The Ripasso is then moved to a steel tank where its gross lees is decanted off. After 10 days it is racked off in wooden barrels where the fermentation and aging are finished.
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